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Katamachi Kawaguchi
Japanese
The low-profile exterior and bare-bones interior signal the priorities before you've tasted anything. This is a Japanese restaurant built around dashi patience, where the chef selects Rishiri kombu for the stock and makes fish sauces in-house rather than reaching for shortcuts. It holds a Michelin star, though it carries that distinction quietly, the way the food does, with technique doing the work instead of theatre.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
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